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Cheddar & Vegetable Stuffed Sweet Potatoes

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INGREDIENTS

  • 2 large sweet potatoes (about 1-1/2-lb. total), scrubbed
  • 2 tsp. butter or olive oil
  • 1/2 cup chopped sweet onion
  • 1 cup each: small broccoli and cauliflower florets
 

DIRECTIONS

  • 1

    Bake potatoes in a preheated 400° F oven 50 to 55 minutes or until fork tender.

  • 2

    Meanwhile, melt butter in a large skillet over medium heat. Add onion; sauté 4 minutes. Add broccoli and cauliflower; sauté 1 minute. Reduce heat to low; add 1 tablespoon water to skillet. Cover; cook 6 minutes or until vegetables are crisp-tender. Remove from heat; stir in sour cream and 1/4 cup cheese.

  • 3

    Split potatoes; season with salt and pepper to taste. Spoon vegetable mixture into potatoes; top with remaining cheese.

Cheddar & Vegetable Stuffed Sweet Potatoes
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 2

HELPFUL HINTS

  • Timesaving Tip: Microwave potatoes on a paper towel. Cook at high power 4 minutes. Turn; continue cooking 3 to 4 minutes or until fork-tender.
  • Variation: Bacon & Vegetable Stuffed Sweet Potatoes: Omit butter. Sauté 2 chopped thick slices applewood smoked bacon until crisp. Use a slotted spoon to transfer bacon to paper towel. Sauté onion in bacon drippings and proceed as recipe directs. Add bacon along with remaining cheese to top potatoes.
 

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See Nutrition Facts

Serves: 2

Amount Per Serving

Calories 409

Total Fat 23.3g

Saturated Fat 14.7g

Trans Fat 3.7g

Polyunsaturated Fat 0.5g

Cholesterol 77mg

Sodium 289mg

Carbohydrates 36g

Protein 12g

Dietary Fiber 5g

Vitamin A 2504%

Vitamin C 54%

Calcium 302%

Iron 2%